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CRUSTED LAMB RACK WITH MINT JELLY SAUCE


Here's Idol sa Kusina Recipe for Epsiode 74 / Dec. 16 - CRUSTED LAMB RACK WITH MINT JELLY SAUCE



CRUSTED LAMB RACK WITH MINT JELLY SAUCE


Ingredients:

  • 300 GRAMS LAMB RACK FRENCH CUT
  • 1 TSP MUSTARD50 GRAMS MINT JELLY SAUCE
  • 10 GRAMS FRESH BASIL LEAVES CHOPPED
  • 10 GRAMS PEANUT , COARSELY CHOPPED
  • 50 GRAMS WHITE BREAD CRUMBS
  • 30 GRAMS BUTTER
  • 1 PC EGG YOLK
  • 5 GRAMS PARSLEY, CHOPPED
  • 20 GRAMS CARROTS CHATEAU
  • 20 GRAMS CAULIFLOWER FLOWERETTES
  • 20 GRAMS BROCOLLI FLOWERETTES
  • ½ JIGGER BRANDY
  • ½ JIGGER REDWINE
  • ½ GRAMS SALT
  • ½ GRAMS CRUSTED BLACK PEPPERCORN
  • 100 GRAMS DUCHEES MASHED POTATO

Procedure:

  • 1. SEASON WITH SALT AND CRUSHED BLACK PEPPERCORN, BRUSH WITH MUSTARD FRENCH CUT LAMB RACK.
  • 2. PAN SEARED FOR 5 MINUTES BOTH SIDES AND. DE-GLAZED WITH BRANDY.
  • 3. MIX INTO BOWL SOFTENED BUTTER, BREAD CRUMBS, BASIL, PARSLEY, PEANUTS, MUSTARD, AND EGG YOLK.
  • 4. PLACE IT ON BAKING PAN, THE SEARED LAMB RACK, AND THEN COVER ON TOPPED WITH THE MIXTURE OF BREADCRUMBS AND HERBS,NUTS.
  • 5. HAVE READY HEATED OVEN 350° C THEN ROAST THE CRUSTED LAMB RACK UNTIL GOLDEN BROWN, THE CRUST.
  • 6. CUT INTO PORTION SIZE THEN PLACE IT ON PLATE. GARNISH WITH POTPOURRI BUTTERED VEGETABLES AND MINT JELLY SAUCE ON THE SIDE TO BE PLACE ON SAUCE BOAT.
  • 7. SIDINGS WITH DUCHEES BAKED MASHED POTATO.

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